Ingredients:

  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) filtered water
  • Zest of 2 large lemons, peeled in wide strips
  • 1.5 cups (350ml) freshly squeezed lemon juice
  • 5 cups cold filtered water
  • Lemon Slices
  • Mint Sprigs
  • Ice cubes

Instructions:

  1. Combine 1 cup sugar, 1 cup filtered water, and the wide strips of lemon zest in a small saucepan. Heat the zest with the sugar to help bloom the citrus oils.
  2. Heat over medium until the liquid is clear and the sugar is fully dissolved. This usually takes about 5 minutes.
  3. Remove the pan from the heat and let it sit for 10 minutes. This passive time allows the oils to fully infuse into the syrup.
  4. Press your lemons until you have exactly 1.5 cups of juice. Use a strainer to catch any stray pulp or seeds.
  5. In a large pitcher, combine the lemon juice with the 5 cups of cold filtered water.
  6. Pour the cooled, strained zest syrup into the pitcher and stir well until the mixture is shimmering and uniform.
  7. Add ice cubes to individual glasses rather than the pitcher to prevent dilution.
  8. Place a lemon round and a slapped mint sprig into each glass until the aroma of mint hits your nose.